Dinner

Spring Meatball Soup with Spinach, Beans, and Tortellini Recipe

ByJake Silas November 24, 2025November 24, 2025

Introduction

This spring meatball soup is a comforting and hearty dish perfect for using up leftovers while celebrating fresh seasonal greens. Packed with tender meatballs, tender tortellini, and vibrant vegetables, it’s a satisfying meal that’s both easy and delicious.

A white shallow bowl filled with a rich tomato-based broth showing five browned meatballs scattered through the soup. There are pieces of tortellini pasta, some slightly open, revealing green filling, floating in the broth along with bright green peas, white beans, chopped orange carrots, and fresh dark green spinach leaves. Fresh sprigs of dill are scattered on top, adding a vibrant touch of green. The soup has a warm, hearty look with a mix of soft textures and colors. A spoon rests inside the bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
2 carrots, finely chopped
400g can white beans, drained and rinsed
1 litre good-quality chicken stock
20 leftover meatballs
200g leftover tomato sauce
200g frozen peas
250g spinach & ricotta tortellini
200g spinach
1 lemon, zested and cut into wedges
Small handful of dill, finely chopped
Parmesan and crusty bread, to serve

Instructions

Step 1: Heat the olive oil in a deep saucepan over medium heat. Add the finely chopped carrots and cook for 4–5 minutes until they begin to take on some color.
Step 2: Add the drained white beans and chicken stock to the pan. Bring the mixture to a gentle simmer.
Step 3: Stir in the leftover meatballs, tomato sauce, and frozen peas. Let the soup bubble gently for a few minutes to heat through.
Step 4: Add the spinach & ricotta tortellini and cook for about 2 minutes, stirring occasionally as the tortellini start to float to the top.
Step 5: Mix in the fresh spinach leaves and cook until just wilted. Season the soup with salt, pepper, and lemon zest to taste.
Step 6: Sprinkle the chopped dill over the soup before serving. Offer grated parmesan, crusty bread, and lemon wedges on the side.

Tips & Variations

Swap spinach & ricotta tortellini for any filled pasta or dumplings you have on hand for a different twist.
Add fresh herbs like parsley or basil for extra flavor if you don’t have dill.
Use vegetable stock instead of chicken stock to make this soup vegetarian-friendly (omit meatballs or use vegetarian alternatives).

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Avoid freezing if your soup contains pasta, as it may become mushy when thawed.

How to Serve

The dish is a hearty soup served in a white plate with a speckled rim. The soup has multiple layers, starting with a reddish-orange broth filled with small chunks of orange carrots and green peas. On the surface, there are several golden-brown meatballs and spinach leaves adding a dark green color. Scattered around are white beans and light green herbs, with some tortellini pasta showing a pale, doughy texture. Fresh dill sprigs rest on top, creating a bright green contrast against the warm colors of the soup. A silver spoon rests on the edge of the plate, and the whole setting is on a white marbled surface with a yellow napkin nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of leftover ones?

Yes, fresh meatballs can be cooked separately and added to the soup just before serving to ensure they stay tender and flavorful.

What can I substitute for the tortellini?

Any small filled pasta like ravioli or gnocchi works well. Alternatively, you can use small pasta shapes like orzo or ditalini for a lighter soup.

Jake Silas